Eggplant & Chard Calzone

1 lb refrigerated whole wheat dough

4 tomatoes, sliced

1 small to medium eggplant, sliced into 1/4 inch rounds

1/2 bunch chard, de-stemmed

1/4 cup fresh basil leaves

3/4 cup Romano cheese

8 oz fresh mozzarella, sliced thin

2 eggs, beaten

1/2 cup panko breadcrumbs

1 1/2 cup whole wheat flour

4 cloves garlic, minced

1 cayenne pepper, minced

1 tbsp dried oregano

1/4 cup plus 2 tbsp olive oil

1/2 tsp sea salt

1/2 tsp black pepper

• Preheat oven to 400 degrees and stretch dough out onto baking sheet
• In a frying pan over medium heat, cook 2 tbsp oil with cayenne pepper for one minute
• Add tomatoes, basil, oregano, salt and pepper, reduce to lower heat and cook for 15 minutes, stirring occasionally
• Add garlic and cook fo one additional minute
• Then, add 1/4 cup oil to another frying pan over medium heat and cook the eggplant by dipping them in the beaten eggs, then dredging them through a bowl containing the panko and whole wheat  flour mix.  Drop them in the oil and cook on each side til golden brown and crispy (about 3 minutes on each side)
• Let eggplant slices dry on a paper towel
• Assemble the calzone by laying Romano cheese on the bottom of one 1/2 of the calzone
• Layer eggplant slices on top, then the tomato sauce, then the chard, then the mozzarella cheese
• Fold the other half of the pizza dough over the prepared calzone and seal tightly around the edges
• Bake at 400 degrees for 30 minutes